The Otium

[remodeling soon!]

Ginger Grape Clafoutis with Date Sugar

Processed with VSCOcam with f2 preset

Spring is quickly turning warmer here in Boise, with sunny, summer-like days.  This means, then, that my labors in the kitchen begin to dissolve into simplicity — short ingredient lists, effortless preparations, and letting the fruits of the season speak for themselves.

Processed with VSCOcam with f2 preset

I love clafoutis because it couldn’t be an easier dessert to prepare.  Yet, the final product is elegant, custardy, and appears more involved than the quick mix-batter-and-pour-over-fruit preparation really is.

This clafoutis uses the bounty of early-season grapes that are now in markets.  Red or green grapes will work in this recipe, although I prefer green as their skins are not as bitter when cooked.  Ginger is a delightful complement to this clafoutis, adding a touch of zestiness.

Processed with VSCOcam with f2 preset

I like using date sugar when cooking with grapes because it lends a raisin-y flavor to the dish.  Since date sugar is very sweet, I took it easy on the sugar in the custard.  But I sprinkle some granulated sugar over the top of the clafoutis for texture.

Processed with VSCOcam with f2 preset

Ginger Grape Clafoutis with Date Sugar

Makes 6 servings | Cook time 1 hr 15 mins (55 inactive)

Ingredients

  • 1 1/2 lb seedless green grapes
  • 1/2 Tbsp butter
  • 4 eggs
  • 1/2 C packed brown sugar
  • 1/3 C date sugar
  • 2 Tbsp flour
  • 1 C whole milk
  • 1/2 tsp vanilla extract
  • 1 + 1/2 tsp grated ginger
  • few Tbsp granulated sugar for top

Directions

  1. Preheat oven to 375°F.  Remove grapes from stems, rinse, then dry.
  2. Butter a 10-12″ baking dish to prevent sticking.  Arrange grapes in baking dish (stand them up, stem side down, in a concentric pattern).
  3. Whisk eggs with sugar and flour until well-incorporated.  Add milk, vanilla, and ginger, then stir to incorporate.
  4. Gently pour the mixture into the prepared baking dish, being sure to leave a millimeter or two of the grapes sticking up out of the egg mixture.
  5. Bake at 375°F on top rack of oven for 40 minutes.
  6. After 40 minutes, sprinkle granulated sugar evenly over the top of the clafoutis, then bake another 10-15 minutes or until toothpick inserted comes out clean.
  7. Cool to room temperature before serving.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Share the love! Pin on Pinterest1Share on Yummly0Share on Facebook0Share on Google+0Share on Tumblr0Tweet about this on TwitterShare on StumbleUpon0Digg thisShare on Reddit0Email this to someone

2 Comments

  1. Thalia @ butter and brioche

    I do love a good clafoutis and often make them but I never have tried a grape version before. Thanks for the inspiration – this looks so delicious!

    Reply
    • janelle

      You’re so welcome! I must confess, though, that your recent blueberry-lavender clafoutis recipe is what inspired me to make this one!

      Reply

Leave a Reply